The Ice Cream Lab: A Scoopilicious Demo & Signing with Dana Cree

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The Ice Cream Lab: A Scoopilicious Demo & Signing with Dana Cree

Sun, April 9, 2017, 2:00 PM – 4:00 PM CDT

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Ticket sales have ended

Thank you for your interest in a cooking class at Read It &amp; Eat. You can call the store at 773.661.6158 for up-to-date information on this class.
Please check our website and social media pages often for additions to our class and event schedule.
Happy cooking!
Read It &amp; Eat

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Friends Attending

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Sales Have Ended

Ticket sales have ended

Thank you for your interest in a cooking class at Read It &amp; Eat. You can call the store at 773.661.6158 for up-to-date information on this class.
Please check our website and social media pages often for additions to our class and event schedule.
Happy cooking!
Read It &amp; Eat

Event description

Description

Hello, My Name is Ice Cream: The Art and Science of the Scoop is the long-anticipated book by Chicago-based pastry chef and ice cream whiz Dana Cree. Separated into three major sections -- The Knowledge, The Recipes, The Composed Scoops -- Dana, who has almost two decades of experience, shares with you the secrets of composing the perfect bite of ice cream every time. The book straddles the equilibrium of science and art, while providing oodles of creative flavor combinations like Nutter Butter, Fernet Mint Chip, and Meyer Lemon & Gingersnap.

On Sunday, April 9, Dana will demo her Salted Crème Fraîche Caramel ice cream and her Meyer Lemon frozen yogurt in a science lab setup. Guests will, of course, indulge in tastes of these two frozen delights, after which Dana will sign copies of her book.

Tickets for our Science Lab/Ice Cream Social with Dana Cree (which includes some ice cream!) are $10. You can pre-order the book at a 20% discount ($27.05); the book will also be available for sale on the day of the event at full price.

Refund/cancellation policy: A full refund will be provided for cancellations requests received from customers up to one week (seven days) before the event. No refund or store credit will be provided for cancellation requests received less than a week before the event.

About Dana Cree:

Trained at the Art Institute of Seattle, Dana Cree's pastry resume has guided her from her hometown's Poppy to the famed Noma and Kadeau in Cophenhagen, wd~50 in New York City, and Alinea in Chicago. She was the pastry chef at Paul Kahan's Blackbird and avec from 2012-2015, when she left to pursue her personal ice cream brand with 1871 Dairy, an organic, grass-fed dairy company based in Wheaton, Illinois. In 2016 Cree returned to One Off Hospitality as the Executive Pastry Chef of The Publican, Publican Quality Meats (which sells a limited number of pints from her Hello My Name Is ice cream line), Publican Tavern at O'Hare and Publican Anker. On top of all this pastry-making, Cree also writes for Lucky Peach, Chef's Feed, and The Pastry Department, a blog she spearheaded. Follow her on Twitter @deensie and @Hello_IceCream, and on Instagram @deensiecreensie.